Angel Biscuits
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldnt stop talking about this fantastic new biscuit recipe that was all the rage something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. I remember her saying, Ive got a wonderful new biscuit recipe. It's got yeast in it. Others Ive queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called bride's biscuits. They are virtually foolproof.
I remember exactly when I first encountered these celestial biscuits. It was in the early 1970s as I prowled the South in search of great grassroots cooks to feature in a new series I was writing for Family Circle magazine. Through county home demonstration agents, I obtained the names of the local women who'd won prizes at the county and state fairs. I then interviewed two or three of them in each area before choosing my subject. And all, it seemed, couldnt stop talking about this fantastic new biscuit recipe that was all the rage something called Angel Biscuits. The local cookbooks I perused also featured Angel Biscuits, often two or three versions of them in a single volume. Later, when I began researching my American Century Cookbook, I vowed to learn the origin of these feathery biscuits. My friend Jeanne Voltz, for years the Woman's Day food editor, thought that Angel Biscuits descended from an old Alabama recipe called Riz Biscuits, which she remembered from her childhood. Helen Moore, a freelance food columnist living near Charlotte, North Carolina, told me that a home economics professor of hers at Winthrop College in South Carolina had given her the Angel Biscuits recipe back in the 1950s. I remember her saying, Ive got a wonderful new biscuit recipe. It's got yeast in it. Others Ive queried insist that Angel Biscuits were created at one of the fine southern flour millers; some say at White Lily, others at Martha White (and both are old Nashville companies). In addition to the soft flour used to make them, Angel Biscuits owe their airiness to three leavenings: yeast, baking powder, and baking soda. Small wonder they're also called bride's biscuits. They are virtually foolproof.
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 cups buttermilk
- 5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote)
- 1 cup firmly packed vegetable shortening or lard or a half-and-half mixture of the two
- one 1/4- ounce package active dry yeast dissolved in 1/4 cup very warm water (105â°to 115â°f.)
- Carbohydrate 19 g(6%)
- Cholesterol 4 mg(1%)
- Fat 1 g(2%)
- Fiber 1 g(3%)
- Protein 3 g(6%)
- Saturated Fat 1 g(4%)
- Sodium 113 mg(5%)
- Calories 100
Step-by-step
- Preheat the oven to 400°F.
- Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
- Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
- Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.
A Southern Tradition: The Story of Angel Biscuits
From the moment I first tasted them, Angel Biscuits have held a special place in my heart. Light, fluffy, and impossibly tender, these biscuits are more than just a baked good; they're a taste of Southern hospitality and a testament to generations of culinary wisdom. My journey to understand their origins began decades ago, while researching a magazine series that took me across the American South. Everywhere I went, these ethereal biscuits were the talk of the town, a beloved staple at county fairs and family gatherings alike.
The quest to uncover the true history of Angel Biscuits became a fascinating journey into Southern food culture. I spoke with countless home cooks, each sharing their cherished family recipes and tales of these magical biscuits. Some traced their lineage back to an old Alabama recipe, others linked them to innovative flour millers. Whatever their origin, one thing was clear: Angel Biscuits held a special significance in the hearts and kitchens of Southern women for generations.
The secret to their unique texture lies in their triple-leavened approach: a combination of yeast, baking powder, and baking soda, providing an airy lightness that's unparalleled. It’s a delicate balance, a recipe passed down through whispers and handwritten notes, perfected over time by countless hands. The soft, Southern flour plays a critical role, lending an almost ethereal quality to the final product.
Making Angel Biscuits is a labor of love, a process that connects me to the women who came before me, the generations who carefully guarded this culinary gem. The gentle kneading, the precise cutting, the anticipation as they rise in the oven—each step is a ritual, a small act of love.
The scent of baking Angel Biscuits fills my kitchen with warmth and memories. It's a familiar aroma that takes me back to childhood summers spent with my grandmother, to picnics in sun-dappled meadows, and to countless cozy evenings gathered around the kitchen table. These biscuits are more than just food; they're a link to the past, a symbol of community, and a constant reminder of the simple pleasures of life.
Beyond the sentimental value, these biscuits are also incredibly versatile. They’re perfect served warm, slathered with butter, alongside a steaming bowl of gravy. They’re equally delightful alongside savory dishes, offering a comforting contrast of textures and flavors. Whether you’re a seasoned baker or a culinary novice, these biscuits offer a journey into Southern baking tradition and a delicious reward for the effort.
More than just a recipe, Angel Biscuits are a story. A story woven into the fabric of Southern life, a tale of culinary innovation, shared traditions, and the enduring power of a simple, perfect biscuit. It's a story I'm honored to share, one bite at a time.
The enduring appeal of Angel Biscuits lies not just in their taste, but in the memories and connections they represent. They are a symbol of heritage, hospitality, and the heart of Southern cooking.
